“Gluten-Free Thanksgiving Tips & Recipes”

Thanksgiving is one particular holiday where there is always plenty of food on the table. However, hosts may find themselves stumped when preparing a “gluten-free” Thanksgiving dinner. What should be avoided? How can families create a meal that everyone will be able to enjoy? Dr. Kristen Bobik, founder of Balance Chiropractic and Wellness Practitioners, has the following tips on identifying small changes that can be made to ensure Thanksgiving staples remain delicious and most importantly, safe.

THE TURKEY
Turkeys don’t have any bread or pasta in them but not all turkeys are created equal. Some turkeys are injected with flavorings/preservatives containing gluten so make sure to read the label or contact the company in advance.

THE GRAVY
Make the gravy from turkey drippings using corn starch or gluten-free flour as the thickener.

THE STUFFING
The core ingredient in stuffing is dried bread, so this will need some gluten free modifications. Purchase a gluten-free mix from a local gluten free bakery such as Apple Gluten Free Kitchen. Check for gluten in the stuffing’s sausage and get gluten-free turkey stock: Kitchen Basic Gluten Free Turkey Stock is available at Jewel stores.

THE CRANBERRY SAUCE
Instead of using a sugar-filled, preservative-full fruit sauce that comes from a can, make homemade raw cranberry sauce to ensure no contaminants!

THE SIDES
The more fresh, colorful veggies the better! A green bean casserole contains soup (not gluten-free) and onion toppings. To make gluten-free, substitute crumbled “funions” for the onion topping, and purchase a gluten-free soup from a local food store. In the Chicagoland area, Fruitful Yield stores will have a complete green bean casserole mix! If serving bread/rolls, gluten-free options are available at practically any store.

THE PUMPKIN PIE
Pie crust is not gluten-free, so modifications are necessary. Use crumbled gluten-free graham crackers (or gluten-free gingerbread cookies) as a substitute in a pie crust recipe. Or, pre-made gluten-free pie crusts are available at Whole Foods.

Look out for ingredients that could have been processed in a plant containing wheat and remember to read all labels carefully.

Cut squash in half lengthwise and remove seeds. Place one half face down in a small glass baking dish with 1 inch of water. Microwave on high for about 6 minutes, to slightly soften the squash. Remove and cool. Remove outer skin of squash, and cut into 1 inch cubes. Add coconut oil to a pan, heat on medium. Add squash, cinnamon, honey. Cook until mostly soft and serve.

Instructions: Preheat oven to 350 F. Process nuts in food processor until flour like consistency. In a bowl, mix nuts, salt, and coconut oil – then spread the crust mixture into a pie pan and bake for 10 minutes. Mix all filling ingredients in a bowl. Fill evenly into the baked crust and bake additional 45 minutes.